Cabernet Sauvignon Reserve 2007
2010 was a spectacular vintage with some of the most perfect conditions ever seen in Niagara. Long, slow even ripening conditions lead to amazing balance between the wine making parameters of sugar, flavour, acid and secondary compounds such as tannins. All fruit for this wine came exclusively from the Kacaba estate plantings now reaching 15 years of maturity. After a gentle de-stemming whole berries were moved to five thousand litre stainless steel tanks to cold soak to extract colour, flavours and aromatics character, thereafter the Cab was inoculated introducing yeast to start fermentation. Post-ferment the wine was left on skins for one week prior to pressing. The pressings were mixed back with the free-run wine and then inoculated for malolactic fermentation with selected bacteria. After the completion of MLF the wine was racked and transferred to a combination of French oak and American oak barrels. After 20 months of barrel maturation the various wine components were blended and then bottled.
**GOLD MEDAL - Cuvee Wine Awards 2010
**GOLD MEDAL - Ontario Wine Awards 2010
**SILVER MEDAL - Canadian Wine Awards 2010
**COMMENDED MEDAL - Decater World Wine Awards 2013
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